Has anyone else seen the documentary Forks over Knives? The man and I watched it a few weeks ago, and we've been pounding the broccoli ever since. I'd love to hear what you thought of it. Loved it? Hated it? If you haven't seen it, check out the trailer below and then stream it on Netflix.

My only criticism . . . the film focuses so much on what NOT to do, without many practical suggestions if you're ready to make a change. So here is a pasta packed with veggies.

We topped with parmesan cheese which I don't think is Forks-over-Knives-approved, but it makes the pasta exponentially better. You weigh the pros and cons for yourself.

Put a large pot of generously salted water to boil. While you're waiting for it to boil, chop all of your veggies and spread on a roasting tray. Drizzle with olive oil and some coarse kosher salt. Roast veggies on 450 for about 15 minutes so they are cooked, but still a little crispy.

When water is boiled, add pasta to cook for about 3 - 5 minutes, so it is almost cooked to your desired tenderness, but not quite. Before you strain the pasta, scoop out about a cup of the starchy water and reserve (a thick mug works well.) Strain the pasta.

In a large sauté pan over medium heat, melt better and add a little olive oil. Sauté garlic and shallot until tender and add a pinch of red pepper flakes. Add all the crunchy veggies and stir together with garlic and shallots.

Then add your desired amount of pasta on top of the veggies. This is where the reserved starchy water comes in. Add it slowly to help loosen up the pasta. Mix together.

Top with the cup of cheese and give it a final stir. The cheese will melt and add a slight creamy texture to the dish. Taste and season with salt and pepper as desired.

Feel extra virtuous and serve with a salad of arugula, sliced tomatoes and a little more parmesan cheese. Drizzle with olive oil, balsamic vinegar and a little salt. Enjoy!